Zongzi (also known as glutinous rice dumpling) is traditionally eaten during the Dragon Boat Festival. I do made some Zongzi on the day of Dragon Festival ,I know it's kind of late but it's alright since I don't offer my zongzi for prayer. The main reason is I don't have any glutinous rice at home,so I have to visit Asian store in Flushing ,Queens first.Anyway, my Zongzi is really simple and not elaborate, I just add some black eyes peas ,shitake mushroom and pork belly! No chestnut and salted duck egg for me!! Not a fan of those stuffs in my zongzi!! 30 pcs dried bamboo leaves(boiled for 1/2 hour,then wash )
1 lb glutinous rice(soaked overnight and drained)
10 pieces shitake mushroom,soaked until soft
2 cans blackeyes black
2 lbs pork belly,cut cube
5-6 cloves garlic(minced)
1 tbsp 5 spice powder
2 tbsp soy sauce
2 tbsp dark soy(caramel) sauce
1 tbsp salt
1 tsp sesame oil
2 tbsp oil 1:Prepared bamboo leaves and plastic string (or hemp) in advance.Boiled the leaves for an hour and clean again with cold water before drained.Set aside.
3:Heat wok or skillet at medium heat with 2 tbsp oil,saute minced garlic until fragrant,add cut pork belly ,shitake mushroom and all seasoning stir-fry until well mixed.Add in 1 cup water and simmer the pork for 20 minutes.Taste and dish up,set aside in a big bowl.Leave the gravy in the wok.
3:Add in glutinous rice and black eyes peas into the wok,mix well with the gravy,taste the seasoning then dish out,set aside. Wrapping Method:

1:Use 2 pieces of bamboo leaves to fold into a cone shape.Fill in 1/2 tbsp glutinous rice,one piece of pork and,one piece mushroom .Top with another 1/2 tbsp glutinous rice to cover the ingredients.
2:Press the rice firm and cover the extended ends of leaves an form into the shape of triangle.Tie and secure with plastic string.(I don't have hemp) .Repeat the wrapping procedure until all the glutinous rice finish.
3:Prepared 4 liter or more water in boiling pot,pot must big enough to cook all the dumpling.
4:When the water is rolling boil ,add in 1 tbsp salt and the whole bunch of dumpling,pour in more water to cover all the dumpling if necessary.Boil the dumpling for 1 1/2 hours.
5:Removed the dumpling from the pot and hang up to drip dry.Serve it hot or warm.
Yield approx 14 dumplings I like mine zhongzi serve with chili sauce This time I added salt in boiling water and my zongzi is alittle bit salty..I should reduce the soy sauce and salt when making the ingredients if I want to add in salt when boiling or vice verse. I gave some zongzi to friends yesterday when they came to visit since I can't eat all by myself. Posted by My Asian Kitchen at Monday, June 01, 2009 Labels: Appetizer , Asian Food , Chinese Food , Meat , Pork , Rice , Snack

pigpigscorner said...

Looks yummy esp with the beans! I miss this but it's such a hassle to make.

June 1, 2009 at 4:53 PM Cindy Khor said...

thanks so much for the recipe, i've been looking high and low for this...

June 1, 2009 at 6:38 PM sue said...

Wah, Lesley, why you all so clever to know how to wrap the traditional way of your zongzi. I am so ashamed now..my Mom used to say 'You better learn from me how to make your own zongzi, cos' I won't be around forever to make for you guys'..True enough, I regret it so much now...Sigh!!!

June 1, 2009 at 7:05 PM You are so busy with the BBQ and you still have time to make 'chang'? Too bad I didn't get to learn to make this with your mother. Maybe the next time home.

June 2, 2009 at 6:39 AM You are a super woman! Your bak chang looks so good, enough oil in it, yummy!! I should have my sis to make me some nyonya type bak chang when I go home this month. She is the only who learned the recipe from my mom.

June 2, 2009 at 6:27 PM I love zong zi, yours are so nicely wrapped!

June 2, 2009 at 10:41 PM I know what you mean: making chang is quite alot of work but if you can get the ready cooked one,with your favourite ,that better right?

Hope you like it!

no la ,I just learning still not good..The last time I saw how my mom wrap but didn't even learn from her...Nest time when I go back to Malaysia I make sure my mom teach me her nyonya chang and teen chang! you know what you can always go to Youtube and watch them how this master wrap their zhang..practise make perfect,right?

Gert,do you know what time I make this chang? 10 pm and by 12 am sudah masak,can eat! you see I always bake or make kuih in the middle of night so you must know how busy I am during the day.talking about my mom,when I told her I make chang,she asked,do you chang have 4 angles? she don't have confident in me! lol! next trip back home I must learn from my mom again to make teen chang and red bean chang!

thanks! mana la superwoman!!*blushing* I used pork belly that why my zhang is really oily..wow!1 I envy you can go home to eat authenic zhang from yuor sister! don't forget to eat CKT,Rojak and etc..

Thanks but I 'm a beginner only!

June 3, 2009 at 1:43 AM Little Corner of Mine said...

Very nicely wrapped! Agreed yours look moist and oily, mine is a bit dry. :P

June 3, 2009 at 12:17 PM January 17, 2010 at 9:56 AM Seows said...

Where do you get the bamboo leaves, from Asia store? Can I substitute it with something else cos I don't see them anywhere, where I leave..
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